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Baked Cheesecake


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Ingredients

12 portion(s)

Base

  • 1 package butter shortbread biscuits
  • 125 g walnuts
  • 1 tsp cinnamon
  • 125 g Butter

Cheesecake

  • 500 g Philly Cream Cheese
  • 2 packages sour cream, 2 x 375ml containers
  • 3 eggs
  • 2 tsp vanilla
  • 250 g sugar

Topping

  • Strawberries (1 punnet), halved
  • 125 g macadamia nuts, chopped and toasted
  • 6
    1h 10min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

    Base
  1. Pre-heat oven at 180 degrees C

  2. Pulse biscuits in the TM bowl for 10 secs/speed6

  3. add walnuts and pulse for a further 5 secs/speed 6

  4. add softened butter and mix for 30 secs/speed 5. Mix should be smooth and moist. If not, pulse for a few more seconds.

  5. grease a springform pan and line base with baking paper cut to fit. Press base mix into bottom of the pan and pat down with fingers. Place in the fridge for a few minutes to set.

  6. Cheesecake
  7. Place creamed cheese, sugar and sour cream in TM bowl and mix on Speed 5. While running, add vanilla and eggs one at a time. Mix 1 min/speed 3.

  8. pour cheese mix into the springform pan and bake for 40 - 50 mins. Cake will rise and brown slightly on top. Allow cake to cool completely in the pan to avoid cracking.

  9. Topping
  10. Carefully remove cake from pan and transfer to platter. Top with macadamias and strawberries.

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Accessories you need

11

Tip

Try fresh whipped cream, blueberries, bananas or your favourite fruit as a topping!

Store cheesecake in the fridge, it becomes more 'cakey' over a few days.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks for the recipe - it was a real hit! I will...

    Submitted by rhoski on 8. April 2018 - 01:55.

    Thanks for the recipe - it was a real hit! I will reduce the butter slightly next time.

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  • Lovely light cheesecake. Used

    Submitted by roy_jane on 30. January 2016 - 15:45.

    Lovely light cheesecake. Used 100 gm butter, 350 Gm sour cream. Covered with foil toward end of cooking as mine needed a little longer. Delicious

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  • Delicious we love this recipe

    Submitted by Sue in the bay on 3. July 2015 - 17:21.

    Delicious we love this recipe - I only used one tub of sour cream 

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  • Lovely cheesecake, everyone

    Submitted by Nlay on 28. September 2014 - 14:48.

    Lovely cheesecake, everyone commented on the cinnamon base.

    Cheers nomi

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  • Amazing hit at my last dinner

    Submitted by alycev123 on 12. July 2014 - 11:41.

    Amazing hit at my last dinner party, served with berry coulis. Everyone wanted to take some home with them, Thank you 

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  • This makes the best

    Submitted by Mima on 7. May 2014 - 10:36.

    This makes the best cheesecake every single time - thank you so much for the easy recipe! 

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  • Sour cream should be in ml

    Submitted by Niss123 on 2. October 2013 - 18:57.

    Sour cream should be in ml not g

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  • I use 2 x 375 ml containers

    Submitted by Niss123 on 2. October 2013 - 16:19.

    I use 2 x 375 ml containers of sour cream.

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  • I would love to try this but

    Submitted by wendyroo on 30. August 2013 - 11:59.

    I would love to try this but like the first comment is the 750g of sour cream the right amount, it seems to be a large amount.

    It would be a shame to waste it if not.

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  • Is 750g sour cream the  right

    Submitted by Red Del'shAss on 25. August 2013 - 21:31.

    Is 750g sour cream the  right quantities

    I love to cook its fun and I like to share food with friends 

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